More than 35 venues have joined forces with “Plate up for Glasgow” as part of an initiative to fight food waste, starting October 12.
On Tuesday, October 5, the campaign revealed participating sites and began accepting bookings. According to ‘Plate up for Glasgow’, the initiative will allow diners to choose from a range of ‘sustainable’ dishes over the next month, with all vendors involved offering meals that feature at least one of the following four reduction techniques. food waste: rethinking existing menu items; introduce food preservation techniques; use old-fashioned cuts of meat; and create dishes from surplus or donated food.
The campaign is scheduled to coincide with the United Nations Climate Change Conference (COP26), with “Plate up for Glasgow” indicating that the initiative’s ultimate goal is to challenge “traditional and wasteful restaurant and take-out business models” by diverting as much organic waste as possible from landfills.
The campaign is being led by the Glasgow Chamber of Commerce through its Glasgow circular initiative and funded by the regional Experience Glasgow Food and Drink group. Eusebi Restaurant and Deli is the campaign’s main hotel partner.
Among the dishes available to order as part of the initiative is Eusebi Restaurant and Deli’s ‘humble’ cauliflower with almond and ricotta pesto Mossgiel. leaf to the heart; Pig’s head croquettes with fried egg, capers and anchovies from The Duke’s Umbrella, using pieces of meat traditionally considered old-fashioned; and Spare Parts, a zero waste beer from Drygate, brewed from leftover “French toast” which acts as a fermentation aid.
Rebecca Ricketts, Campaign Manager for Plate up for Glasgow, commented: “Food waste currently costs the Scottish hospitality industry around £ 212million per year and is recognized as a bigger cause of climate change than plastics. Through ‘Plate up for Glasgow’, we hope to bring the industry together, giving it a better chance to rebuild itself after the pandemic while collaboratively learning how to become sustainable and profitable for the future. “
Alison McRae, Senior Director of the Glasgow Chamber of Commerce, said: “As a main partner of Plate up for Glasgow, the Glasgow Chamber of Commerce is proud to see how hotel companies have come together to fight waste. food.
“By embracing innovative ways to reuse foods that are typically thrown away, our city’s inventive foodservice sector is playing a critical role in influencing positive, long-term behavior change, while providing practical and tangible ways to achieve net zero and strengthen the local economy. . “
Craig Martin, President and Head of HR Operations, Experience Glasgow, said: “Glasgow is stepping up efforts to put sustainability on the menu at many of the city’s most beloved places. Small changes can make a big difference and go a long way in reducing your carbon footprint.
“We are very proud to support original projects like Plate up for Glasgow and we hope that this pilot inspires the city and businesses to continue to innovate in terms of sustainable development.